National Network for Equitable Library Service

There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E.

Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food and Drink, from one of America’s most popular and sustainable restaurants.

The Back in the Swing Cookbook is a life-affirming book full of 150 feel-good recipes that are easy to prepare, with fresh ingredients specifically designed to help breast cancer survivors get back

Family is everything, and so is food when it comes to the Berghoff family.

Small plates. Appetizers are the new entrees... Call it the age of the do-it-yourself tasting menu." –New York Magazine Imagine any-occasion entertaining made easy.

Create comforting swirls of gooey cinnamon goodness with I Love Cinnamon Rolls! Nothing says comfort food like a batch of cinnamon rolls fresh from the oven.

Although Amelia Simmons’s American Cookery claims the title, Mrs.

I Love Corn gathers 50 of the best corn recipes from around the world, including soups, appetizers, entrees and desserts.

You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen.

Although much of the nation is only beginning to embrace the farm-to-table movement, residents of the Midwest have been living off the bounty of the land since the pioneer days.

This book is a revision of Vegan Fire and Spice, with a new cover and a new name. The recipes and all content are exactly the same (with the addition of a few new recipes).

Published in 1829 in New York, Apician Morsels, or Tales of the Table, Kitchen and Larder is an entertaining culinary miscellany that combines cooking history, lore, anecdotes, and witticism, all w

More Quick-Fix Vegan is filled with 150 all-new easy, flavor-packed recipes that can be prepared in 30 minutes or less.

It's tapas with a Mediterranean and Latin twist.

Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history.